CN117062542A - Flavor imparting agent and flavor imparting method - Google Patents

Flavor imparting agent and flavor imparting method Download PDF

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Publication number
CN117062542A
CN117062542A CN202280020619.1A CN202280020619A CN117062542A CN 117062542 A CN117062542 A CN 117062542A CN 202280020619 A CN202280020619 A CN 202280020619A CN 117062542 A CN117062542 A CN 117062542A
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nonenal
flavor
vegetable
protein
meat
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中村由美子
青木崇幸
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Nissin Foods Holdings Co Ltd
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Nissin Foods Holdings Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Biochemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Provided is a novel fat flavor imparting agent for foods using vegetable proteins as raw materials. Meat flavor of foods using vegetable proteins can be enhanced by having (E) -6-nonenal contained therein. Meanwhile, meat flavor may be further enhanced by using butyric acid and/or delta-decalactone in combination therewith. The present application is directed to a meat flavor imparting agent for a vegetable protein-containing food product comprising (E) -6-nonenal, and a method for producing a vegetable protein-containing food product, comprising the step of containing (E) -6-nonenal therein, and a method for enhancing flavor.

Description

Flavor imparting agent and flavor imparting method
Technical Field
The present application relates to a flavor imparting agent which can be added to a food using a vegetable protein (plant protein) as a raw material to impart a meat flavor to the food.
Background
Among various foods (including processed foods), vegetable proteins such as soybean proteins can be utilized. Such vegetable proteins are considered to be of increasing importance as meat substitutes due to the expected situation such as future shortage of meat raw materials. Furthermore, the amount of vegetable proteins used is increasing, and it is expected that even more vegetable proteins will be used.
Meanwhile, vegetable proteins and meat proteins differ in flavor or taste due to differences in organism species, amino acid composition, differences in related fats or oils, and the like.
In these cases, if meat flavor can be effectively imparted to the vegetable protein, further utilization of the vegetable protein can be promoted.
For example, as a material for improving the flavor of vegetable proteins, a fermented seasoning composition described in the following patent document 1 has been reported.
List of citations
Patent literature
Patent document 1: japanese patent provisional publication No. 2020-078340
The above fermented seasoning composition is a substance effective in masking the characteristic odor of vegetable proteins. On the other hand, such compositions do not positively impart the fatty aroma of meat to vegetable proteins.
Thus, also due to the problems associated with meat substitutes, a method for imparting meat flavor (if any) is useful for vegetable proteins.
Disclosure of Invention
Technical problem
Accordingly, the present inventors have aimed at developing a novel meat flavor imparting agent for foods using vegetable proteins as raw materials.
Solution to the problem
The present inventors have conducted repeated experiments on fragrance components using various materials. As a result of intensive studies, the present inventors have completed the present application by finding that the use of (E) -6-nonenal produces an effect of imparting meat flavor to foods using vegetable proteins.
In particular, the first aspect of the application provides
"meat flavor imparting agent for vegetable protein-containing food, which comprises (E) -6-nonenal".
The application is also directed to a food product comprising a vegetable protein, the food product comprising (E) -6-nonenal. In particular, the second aspect of the application provides
A food containing a vegetable protein, which comprises (E) -6-nonenal.
The vegetable protein-containing food product is preferably a dry type food product. In particular, a third aspect of the application provides
The vegetable protein-containing food product of claim 2, wherein the food product is a dry food product.
The application is also directed to a method for producing a vegetable protein-containing food product, the method comprising the step of adding (E) -6-nonenal.
In particular, a fourth aspect of the application provides
A process for producing a food containing a vegetable protein, which comprises the step of adding (E) -6-nonenal.
The present application is also directed to a method for enhancing meat flavor by including (E) -6-nonenal in a food product using a vegetable protein. In particular, the fifth aspect of the application provides
"a method for imparting meat flavor by including (E) -6-nonenal in a food product using a vegetable protein".
Advantageous effects of the application
The use of the meat flavor imparting agent of the present application can improve the meat flavor of various foods including foods using vegetable proteins, particularly processed foods.
Detailed Description
Hereinafter, a manner for realizing the present application will be described in detail. However, the present application is not limited by these embodiments. The active ingredients of the present application are the following.
- (E) -6-nonenal
The (E) -6-nonenal (trans-6-nonenal) (CAS 2277-20-5) described in the present application has the following structural formula.
[ 1]
For (E) -6-nonenal (trans-6-nonenal) used in the present application, for example, a commercially available type can be obtained, and it can be used as a flavoring compound for foods. Flavoring compounds for foods are specified by the attached table 1 of (japan) food sanitation act (the Regulations for Enforcement of the Food SanitationAct), and are specified as food additives for the purpose of imparting aroma. (E) -6-nonenal (trans-6-nonenal) among the flavoring compounds is included in the specific preparations judged to correspond to 18 flavorings designated as compounds or derivatives (so-called group 18).
As the (E) -6-nonenal (trans-6-nonenal) used in the present application, commercially available types can be purchased. Alternatively, a synthetic type may be used. Further, an extract of a flavor component obtained by extraction (distillation, etc.) from food or the like may be used.
In the case where (E) -6-nonenal (trans-6-nonenal) of the present application is used for producing foods, a type in a state dissolved in a solvent such as liquid fat or oil is preferably used.
Plant proteins-
The plant protein described in the present application refers to a protein contained in a plant. Vegetable proteins have a small lipid content compared to animal proteins (beef, pork, chicken, eggs, fish, etc.), and are advantageous from the standpoint of controlling caloric intake. Another feature is that vegetable proteins are easily added to various foods.
Typical examples of vegetable proteins include various proteins from beans (such as soybean, pea and broad bean) and cereals (such as corn, buckwheat and wheat) as raw materials. In addition, vegetable proteins are also contained in vegetables (such as asparagus and broccoli) and fruits (such as avocados and bananas), although in relatively small amounts in these plants themselves.
The vegetable proteins described in the present application typically refer to, but are not limited to, vegetable proteins derived from any of legumes (such as soybean, pea, and broad bean) and cereals (such as corn, buckwheat, and wheat), and also include vegetable and fruit vegetable proteins.
Examples of plant proteins include types obtained from states extracted or isolated from plants. However, of course, the extraction may be crude extraction, not at the level of strict purification or the like.
The plant (e.g., soybean) may be used as it is, or a plant protein contained in the plant may be used. The food using the vegetable protein may be produced by various methods as described above.
Either of a dry type and a wet type may be used as the vegetable protein. In particular, in the case of using a dry (dried) vegetable protein, such a vegetable protein may be temporarily mixed with water, and the resulting pie (patty) may be used.
Food containing vegetable protein
The vegetable protein-containing food described in the present application refers to food using the aforementioned vegetable proteins as raw materials. The vegetable protein may be used as a part of the raw material, and may also contain therein raw materials other than the vegetable protein. More specifically, the food may contain animal proteins (beef, pork, chicken, fish, etc.), carbohydrates (cereals, vegetables, etc.), lipids, dietary fibers, moisture, minerals, vitamins, dyes, food additives, etc., in addition to the vegetable proteins.
The amount of the vegetable protein used in the vegetable protein-containing food product according to the present application is not particularly limited. Of course, the vegetable proteins are contained even in small amounts or in trace amounts in foods containing vegetable proteins.
Of course, the vegetable protein-containing food product may be in either solid or liquid form. Specific examples of names of foods using vegetable proteins include instant foods (instant noodles such as instant pot noodles (instant pot noodle) and instant bag noodles, instant pot rice (instant pot rice), instant soup, etc.).
In particular, a dry ingredient (a dry ingredient obtained by hot air drying or freeze drying) partially using a vegetable protein such as soybean protein may be used as an ingredient in instant noodles (instant pasta) or instant rice. The present application can be suitably applied to such a dry component.
The present application can also be suitably applied to artificial meats (hamburger patties, minced meat balls, etc.) using vegetable proteins such as soy proteins and/or pea proteins.
Of course, carbohydrates (e.g., starch), animal proteins (beef, pork, chicken, etc.), flavorings (e.g., salt, soy sauce, and sauce), and spices may be used as other components that make up the dry ingredients or the meat analogue.
Meat flavor imparting agent containing (E) -6-nonenal (trans-6-nonenal)
The present application is directed to a meat flavor imparting agent comprising (E) -6-nonenal (trans-6-nonenal). Meat flavor imparting agents include various forms as long as the meat flavor imparting agent allows (E) -6-nonenal (trans-6-nonenal) to be added to or contained in a vegetable protein-containing food product.
Of course, the food product may also contain various useful components, such as additional flavors, various additives and fragrances in addition to (E) -6-nonenal (trans-6-nonenal).
Vegetable protein-containing food products comprising (E) -6-nonenal (trans-6-nonenal)
The present application is also directed to a vegetable protein-containing food product comprising (E) -6-nonenal (trans-6-nonenal). In this context, the phrase "containing (E) -6-nonenal" in a vegetable protein-containing food product first includes the case where (E) -6-nonenal is added at any stage of the process of producing a vegetable protein-containing food product.
When the vegetable protein-containing food product is a dry type (i.e., a dry food product), examples of the process of producing the vegetable protein-containing food product include the production process of: the raw materials including vegetable proteins are subjected to steps such as mixing, heating, and drying to complete the process. In this case, (E) -6-nonenal may be added at the raw material stage or may be added during mixing. Alternatively, (E) -6-nonenal may be added before heating, or may be added after heating.
Alternatively, for example, if the user opens a provided soup bag or the like and adds additional seasoning when eating processed foods such as instant noodles or instant rice, the (E) -6-nonenal may be contained in the soup bag or the like. The present application includes various forms as long as the food containing the vegetable protein and (E) -6-nonenal (trans-6-nonenal) are simultaneously contained in the form at the time of eating.
Furthermore, the (E) -6-nonenal (trans-6-nonenal) to be added does not have to be purified. Of course, the present application includes various forms as long as (E) -6-nonenal (trans-6-nonenal) is contained as a part of the components in condiments, food materials, and the like.
Meat flavor-
The meat flavor described in the present application typically refers to the fatty flavor of meat. In this context, fat aroma is a characteristic fat aroma of meat and is generally an aroma that is strongly exhibited when cooking livestock products such as beef, pork or chicken by heating. The meat flavor (fat aroma) described in the present application typically refers to such odors. By exhibiting meat flavor (fatty flavor), a unique meat-like body can be imparted to a vegetable protein-containing food product.
Flavor imparting agent
The flavor imparting agent of the present application imparts a fatty flavor (which is the meat flavor described above) to the vegetable protein-containing food product used. If the vegetable protein-containing food product already has a meat flavor through the use of a raw material such as meat, the flavor imparting agent of the present application increases the meat flavor and enhances the fat aroma.
In particular, the term "imparting" in the flavor imparting agent according to the present application means imparting a meat flavor to a product having no meat flavor, and also means enhancing the meat flavor of a product having a meat flavor.
The flavor imparting agent of the present application may contain at least (E) -6-nonenal (trans-6-nonenal), and of course may contain other components such as various fats or oils, solvents, condiments, and seasonings.
The dosage form of the flavor imparting agent need not necessarily be in a form stored in a container or the like of a predetermined format. As long as a material including at least (E) -6-nonenal (trans-6-nonenal) (various food ingredients for addition such as powder and granule) can be present in the production of a vegetable protein-containing food or the like to enhance meat flavor, a form in which the material is added to or mixed with a vegetable protein-containing food in the production of the vegetable protein-containing food or at the time of eating falls into the flavor imparting agent according to the present application.
Food products employing the flavor imparting agent of the present application
The flavor imparting agent of the present application can be added to various foods using vegetable proteins, thereby enhancing the meat flavor of the foods. Flavor imparting agents can be used, for example, in meat analogs where vegetable proteins are used, in part or in whole. In particular, the flavor imparting agent can be variously used in hamburger patties, minced meat balls, and the like. In particular, the flavor imparting agent can be suitably used for instant foods such as instant noodles (instant noodles in pot and instant noodles in bag), instant soup and instant cooked rice as processed foods. The flavor imparting agent can also be suitably used for, for example, a serving soup (powder soup or liquid soup) or a serving dry ingredient of these instant foods.
Butyric acid-
The flavor imparting agent for vegetable protein-containing foods according to the present application contains substantially (E) -6-nonenal (trans-6-nonenal) and preferably contains butyric acid as an additional seasoning. Butyric acid is a substance having a unique odor and is contained in butter or cheese made from milk as a raw material.
Delta-decalactone
The flavor imparting agent for vegetable protein-containing foods according to the present application contains substantially (E) -6-nonenal (trans-6-nonenal) and preferably delta-decalactone as an additional seasoning. Delta-decalactone is a substance having a unique odor and is contained in dairy products or fruits. Delta-decalactone can be used simultaneously with butyric acid as mentioned above.
Concentration of active ingredient blended into the flavor imparting agent of the present application-
In the present application, (E) -6-nonenal (trans-6-nonenal) is used as an essential component. The final concentration of (E) -6-nonenal when consumed is preferably from 0.01ppt to 100ppb, more preferably from 1ppt to 1ppb, based on the weight of the vegetable protein-containing food to be supplemented with (E) -6-nonenal.
In the case of using butyric acid or delta-decalactone in combination therewith, the addition concentration of (E) -6-nonenal is preferably 0.01ppt to 100ppb, more preferably 1ppt to 1ppb.
The amount of butyric acid used is about 10% of the final concentration of (E) -6-nonenal (trans-6-nonenal) at the time of consumption 3 Multiple of 10 times 7 Multiple, more preferably 10 4 Multiple of 10 times 6 In a concentration range of times.
Delta-decalactone is used in a concentration range of about 1-fold to 10000-fold, more preferably 10-fold to 1000-fold of the final concentration of (E) -6-nonenal (trans-6-nonenal) upon consumption.
Method for producing a food product comprising the step of letting (E) -6-nonenal be contained
The present application is also directed to a method for producing a food product comprising the step of having (E) -6-nonenal contained therein during the production of the food product for the purpose of enhancing the flavor of the vegetable protein. Specifically, the step including the step of allowing (E) -6-nonenal to be contained may exist as any step in the process of producing a food product, and there is no limitation on the amount of (E) -6-nonenal to be used.
Method for enhancing meat flavor by inclusion of (E) -6-nonenal
The present application is also directed to a method for enhancing meat flavor by including (E) -6-nonenal for the purpose of enhancing meat flavor of a vegetable protein-containing food.
Examples
Hereinafter, embodiments of the present application will be described. However, the present application is not limited by these examples.
Test example 1 (E) -6-nonenal effect on various plant proteins
(E) -6-nonenal (CAS: 2277-20-5) was added to various vegetable proteins and examined for its effect. The commercial vegetable proteins used are powdered soy protein, powdered chickpea protein, powdered pea protein, powdered mung bean (mug bean) protein and powdered broad bean protein.
90ml of water was added to 10g of each of the various vegetable proteins (100 g in total) and kneaded, and 100ppt of (E) -6-nonenal was added thereto and further kneaded.
The smell of the vegetable proteins thus supplemented was evaluated. The evaluation was performed by five skilled panelists and the odor was evaluated according to the following 11 scale: 0 (equivalent to no addition)10 (meat flavor imparting effect (effect of imparting fatty flavor to meat) is extremely high. The results are shown in table 1.
TABLE 1
Vegetable protein Test group 1 Test group 2 Test group 3 Test group 4 Test group 5
Soybean 100ppt - - - -
Chickpea - 100ppt - - -
Pea(s) - - 100ppt - -
Mung bean - - - 100ppt -
Broad bean - - - - 100ppt
Results (0 to 10) 7 6 6 5 3
As a result, meat flavor (fat flavor) is imparted to all vegetable proteins. In particular, in soy proteins, the effect of effectively masking grass-like odors derived from materials is also exerted.
Test example 2 study on the concentration of (E) -6-nonenal (trans-6-nonenal) exerting an effect on soybean protein
Water was added to the soy protein and kneaded, and (E) -6-nonenal (trans-6-nonenal) was added thereto at different concentrations. 90ml of water was added to 10g of the powdery soybean protein and kneaded, and (E) -6-nonenal (trans-6-nonenal) was added thereto and further kneaded at the concentrations of the respective test groups described in Table 2.
The smell of the vegetable proteins thus supplemented was evaluated. The evaluation was performed by five skilled panelists and the odor was evaluated according to the following 11 scale: 0 (equivalent to no addition)10 (meat flavor imparting effect (fat flavor imparting effect) is extremely high. The results are shown in table 2.
TABLE 2
The preferred range for addition to vegetable proteins (soy proteins) was found to be 0.01ppt to 100ppb. Furthermore, 1ppt to 1ppb was found to be more preferable as the most effective range.
Test example 3 Effect of addition of (Z) -6-nonenal (cis-6-nonenal) on soy protein
The effect caused by the addition of (Z) -6-nonenal (cis-6-nonenal) was tested as a subject to be compared with (E) -6-nonenal. In the same manner as in test example 1 using powdered soybean protein, water was added and kneaded, and (Z) -6-nonenal (cis-6-nonenal) was added thereto and further kneaded at the concentrations of the respective test groups described in table 3. The sensory evaluation was the same as in test example 1. The results are shown in table 3. Test group 2 is the case of (E) -6-nonenal (trans-6-nonenal).
TABLE 3
Test group 1 Test group 2 Test group 3 Test group 4 Test group 5
(E) -6-nonenal - 100ppt - - -
(Z) -6-nonenal - - 100ppt 1ppb 10ppb
Results (0 to 10) 0 7 0 0 0
The low concentration of (Z) -6-nonenal (cis-6-nonenal) was ineffective, while the high concentration provided a green odor (green-odor) derived from (Z) -6-nonenal, rather than a meat flavor (fat aroma). Therefore, the fat flavor imparting effect was not confirmed.
Test example 4 combination of flavouring compounds: effect of flavouring compounds other than (E) -6-nonenal on soy proteins
Flavoring compounds which increase the flavor imparting effect of fat when used with (E) -6-nonenal (trans-6-nonenal) were tested. Water was added to the soybean protein and kneaded in the same manner as in test example 1, and (E) -6-nonenal was added thereto in the concentration shown in Table 4, while butyric acid (CAS: 107-92-6) or delta-decalactone (CAS: 705-86-2) was also added thereto, and further kneaded. The sensory evaluation was the same as in test example 1. The results are shown in table 4.
TABLE 4
Test group 1 Test group 2 Test group 3 Test group 4 Test group 5 Test group 6 Test group 7
(E) -6-nonenal - 100ppt 10ppt 100ppt 1ppb 100ppt 100ppt
Butyric acid - - 1ppm 10ppm 100ppm 10ppm -
Delta-decalactone - - 1ppb 10ppb 100ppb - 10ppb
Results (0 to 10) 0 7 8 10 8 9 9
By using (E) -6-nonenal (trans-6-nonenal) in combination with butyric acid or delta-decalactone, the meat flavor imparting effect (fat flavor imparting effect) becomes larger.
Test example 5 effect of addition of two flavoring compounds other than (E) -6-nonenal (trans-6-nonenal) on pie using granular soy protein
50g of commercially available granular soy protein was soaked by adding 2 times the amount of water as described in Table 5. Then, 50g aliquots thereof (corresponding to 17g of granular soy protein and 33g of water) were collected, blended with soymilk, breadcrumbs, eggs, salt, palm oil and condiments ((E) -6-nonenal, etc.), kneaded, then shaped, and cooked by baking in a frying pan. The cooked product of soy protein thus obtained was subjected to sensory evaluation in the same manner as in test example 1. The results are shown in table 6.
TABLE 5
Blending amount (g)
Granular soy protein 17
Water and its preparation method 33
Sweet soybean milk 16
Breadcrumb 16
Egg liquid 16
Salt 1
Palm oil or flavouring 1
Totals to 100
TABLE 6
Test group 1 Test group 2 Test group 3 Test group 4
(E) -6-nonenal - 100ppt 10ppt 100ppt
Butyric acid - - 1ppm 10ppm
Delta-decalactone - - 1ppb 10ppb
Results (0 to 10) 0 7 8 10
As with the powdery soybean proteins used in test examples 1 to 4, meat flavor (fat flavor) imparting effect was also observed in the pie using granular soybean proteins as vegetable proteins.
Test example 6 combination of flavouring compounds: effect of flavouring compounds other than (E) -6-nonenal on soy protein + meat protein
Unlike test example 5, a patty of soy protein (rather than soy protein alone) supplemented with meat protein (minced pork) was used to examine the effect of imparting meat flavor (fatty flavor) with the addition of two flavoring compounds in addition to (E) -6-nonenal.
As described in table 7, granular soybean protein and pork dust (which was meat) were added and cooked in the same manner as in test example 5. The cooked product of soy protein thus obtained was subjected to sensory evaluation in the same manner as in test example 1. The results are shown in table 8.
TABLE 7
Blending amount (g)
Granular soy protein 8.3
Water and its preparation method 16.7
Minced pork 25
Sweet soybean milk 16
Breadcrumb 16
Egg liquid 16
Salt 1
Palm oil or flavouring 1
Totals to 100
TABLE 8
Test group 1 Test group 2 Test group 3 Test group 4
(E) -6-nonenal - 100ppt 10ppt 100ppt
Butyric acid - - 1ppm 10ppm
Delta-decalactone - - 1ppb 10ppb
Results (0 to 10) 2 8 10 10
Even when not only vegetable proteins but also meat proteins are contained as raw materials, it was found that the meat flavor (fat aroma) enhancing effect is exerted.
Test example 7 effect of addition of (E) -6-nonenal and two flavoring Compounds when hot air drying after addition
In the same manner as in test example 5, various components were added to commercial granular soybean protein, and a flavoring compound was added at the concentrations described in table 9 and further kneaded. The pie used was then formed into a sheet (about 10 mm. Times.about 20 mm. Times.about 5 mm) and subsequently dried with hot air (60 ℃ C., 60 minutes).
The dried product thus obtained was dried by hot air was soaked by adding 100g of hot water to 10g, and then subjected to sensory evaluation. The sensory evaluation was the same as in test example 1. The results are shown in table 9.
TABLE 9
Test group 1 Test group 2 Test group 3
(E) -6-nonenal - 1ppb 1ppb
Butyric acid - - 100ppm
Delta-decalactone - - 100ppb
Results (0 to 10) 0 5 7
The fatty flavor was sufficiently preserved even after drying, confirming that the present application can be suitably applied to the dried ingredients.
Test example 8 effect on dry ingredients (containing soy protein and pork) by post-addition of (E) -6-nonenal and two flavoring compounds
Flavoring with 1/2 soybean protein and 1/2 pork with flavoring agent such as soy sauce and sugar, heating, and drying. The resulting dry ingredients were used to examine the effect of adding (E) -6-nonenal.
(E) -6-nonenal and two condiments (butyric acid and delta-decalactone) were added to the dry ingredients and their effects were examined. The dry ingredients (containing soy protein and pork) were soaked by adding 100g of hot water to 10g and then subjected to sensory evaluation. The sensory evaluation was the same as in test example 1. The results are shown in table 10.
TABLE 10
Test group 1 Test group 2 Test group 3
(E) -6-nonenal - 100ppt 10ppt
Butyric acid - - 1ppm
Delta-decalactone - - 1ppb
Results (0 to 10) 2 8 10
When (E) -6-nonenal is added to the dried component containing soy protein and pork after drying, the fatty flavor is enhanced even after soaking in hot water, thereby producing a preferable component.

Claims (5)

1. A meat flavor imparting agent for a vegetable protein-containing food product, the meat flavor imparting agent comprising (E) -6-nonenal.
2. A food product comprising a vegetable protein, the food product comprising (E) -6-nonenal.
3. The vegetable protein containing food product of claim 2, wherein the food product is a dry food product.
4. A method for producing a food product comprising a vegetable protein, the method comprising adding (E) -6-nonenal.
5. A method for imparting meat flavor, the method comprising causing (E) -6-nonenal to be contained in a food product using a vegetable protein.
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TWI753593B (en) 2015-07-21 2022-01-21 日商泰寶美客股份有限公司 Novel fermented seasoning composition, processed food, and agent for improving the texture and flavor of food raw materials, and odor masking agent and method thereof
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